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Brussels sprouts gratin

Brussels sprouts gratin makes a delicious Thanksgiving side dish with cheddar cheese and cream |

Not everyone is a Brussels sprouts fan, but they will be after trying this cheesy, crunchy Brussels Sprouts Gratin! Because it’s Thanksgiving, we had to find a way to serve this green vegetable side dish in a decadent way. And what better way to create decadence than to smother in heavy cream and melted cheddar cheese?! These Brussels sprouts are topped with toasted bread crumbs and bakeddefinitely a Thanksgiving dish that will please even the most picky vegetable eaters.

Brussels Sprouts Gratin


  • 1 pound Brussels sprouts
  • Fresh ground pepper
  • Salt
  • 1/2 cup heavy cream
  • 1/2 cup cheddar cheese
  • 1/2 cup breadcrumbs
  • 3 tablespoons butter, melted
  • Parmesan cheese, for sprinkling


  1. Preheat the oven to 400 degrees F. Spray an 8 x 8 baking pan or 6 individual ramekins with nonstick spray and set aside.
  2. Remove the outer leaves and stems of the Brussels sprouts and toss. Boil Brussels sprouts in a large salted pot of water and then drain.
  3. Coarsely chop the sprouts and toss them with salt and pepper.
  4. Lay in the bottom of the prepared baking pan or ramekins.
  5. Evenly pour the cream on top.
  6. Toss together the bread crumbs and cheese with the melted butter.
  7. Spread evenly over the top and then bake for 15-17 minutes or until golden brown.
  8. Sprinkle Parmesan cheese on top


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